1 teacup boiled rice
1 1/4 pints of milk
1 1/4 pints of flour
1 tablespoon butter
2 teaspoons baking powder
Beat eggs, whites and yolks together until very light. Stir in a teacup of boiled rice, then the milk; sift the flour and add gradually the butter (melted) and the baking powder. Bake in greased waffle iron.
1 cup sour cream 1/4 cup flour 1/2 teaspoon salt
1/3 cup butter 4 eggs
Cream the butter, add yolks of eggs one by one, then slowly the flour and the sour cream. Stir well and when well mixed, fold in egg whites beaten stiff and a little vanilla. Heat and grease the waffle iron.
Spoon off batter into center of each section of the waffle iron, allow to run, bake first on one side, turn iron and bake on other side. Remove drippings and crumbs after each waffle is made.
Serve hot with syrup.
Aluminum waffle irons do not require greasing.
1 cup sweet milk 1 1/2 cups flour 1 1/2 teaspoons baking powder
1/3 cup butter
1/2 teaspoon salt
Separate and beat the eggs. Melt the butter. Sift flour and salt with baking powder. Add to egg yolks. Fold in the beaten white and bake in a greased waffle iron.
Break up the maple sugar, place in a saucepan and cover with boiling water. Heat over flame, stir only until the sugar has entirely dissolved, then boil until a clear amber color and cool for use on griddle cakes and waffles.